Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions
Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions
复制标题
鱼油水乳剂中酪蛋白肽及其葡萄糖美拉德反应产物的化学和抗氧化特性
DOI：
10.1021/jf203778z
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发表时间：
2011-12-28
影响因子：
6.1
通讯作者：
Decker, Eric A.
中科院分区：
文献类型：
--
作者：
Dong, Shiyuan;Wei, Binbin;Decker, Eric A.
通过使酪蛋白肽与不同浓度的葡萄糖在80 ℃下反应长达12小时来制备美拉德反应产物（MRP）。研究了多聚体蛋白的化学性质及其对水包鱼油乳剂中脂质氧化的影响。增加布朗宁的发展和吸光度在294 nm的MRPs引起的DPPH自由基清除的增加，但铁螯合，这可能是有关的肽中的游离氨基的损失减少。与单独的酪蛋白肽相比，用较长的反应时间或较高的葡萄糖浓度产生的MRP在pH 7.0的乳液中抑制脂质氧化的效果较差。然而，在乳液中的MRPs在pH 3.0的抗氧化活性并没有降低，通过长时间加热。与酪蛋白肽相比，MRPs的苦味较低，且苦味随加热时间和葡萄糖浓度的增加而降低。因此，Maillard反应是一种潜在的方法，以减少苦味的酪蛋白肽，而不会强烈降低其抗氧化活性。
Maillard reaction products (MRPs) were prepared by reacting casein peptides with different concentrations of glucose at 80 degrees C for up to 12 h. The chemical properties of MRPs and their effects on lipid oxidation in fish oil-in-water emulsions were investigated. Increasing browning development and absorbance in 294 nm in the MRPs caused an increase in DPPH radical scavenging, but a decrease in iron chelation, which could be related to the loss of free amino groups in the peptides. The MRPs produced with longer reaction time or higher glucose concentrations were less effective in inhibiting lipid oxidation in emulsions at pH 7.0 compared to casein peptides alone. However, the antioxidant activity of MRPs in emulsions at pH 3.0 was not decreased by prolonged heating. The bitterness of MRPs was less than that of the original casein peptides, and bitterness decreased with increasing heating time and glucose concentrations. Therefore, the Mail lard reaction was a potential method to reduce the bitterness of casein peptides while not strongly decreasing their antioxidant activity.